Tasty Tailgate Recipes

Photo Beef, It’s What’s For Dinner

Even if your “tailgate” is in the living room, you can cook up some delicious and easy bites to make game day even better. In these recipes, beef is slowly braised for fork-tender results that are perfect for tacos, and you and your family or any guests can assemble their own with toppings to taste, which makes your job even easier. And while our states might battle on the gridiron, we can all come together and get behind these cheesy recipes for a riff on the usual ham-and-cheese slider and decadent cheese-topped tater tot “Tatchos,” courtesy of Wisconsin Cheese.

Beer-Braised Spicy Beef Tacos

Makes 6 Servings | Recipe courtesy Beef, It’s What’s For Dinner

This recipe is a winner for game day or taco Tuesday. Beer and chipotle peppers add delicious flavors to this lean beef roast.

2 teaspoons olive oil
1 (2-pound) boneless beef shoulder roast
Salt and pepper, to taste
1 (12-ounce) bottle beer
2 medium chipotle peppers in adobo sauce, minced
2 tablespoons, plus 1 teaspoon, adobo sauce from chipotle peppers, divided
2 cups coleslaw
12 small (6-inch diameter), corn or flour tortillas, warmed

Toppings:
Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges (optional)

1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot and brown evenly. Pour off drippings and season with salt and pepper, as desired.
2. Add beer, peppers, and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly, and simmer 2¼ to 2½ hours or until pot roast is fork tender.
3. Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
4. Remove roast and cool slightly. Skim fat from cooking liquid. Bring to a boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1½ cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with two forks. Return beef to reserved liquid; cook over medium heat until heated through.
5. Serve beef in tortillas. Top with coleslaw mixture and toppings, as desired.

Photo Dairy Farmers of Wisconsin

Hawaiian Pepper Jack Sliders

Makes 8 | Recipe courtesy Wisconsin Cheese

This riff on the usual ham-and-cheese slider brings a taste of the islands to the table.

1 can (8 ounces) sliced pineapple rings, drained and halved
1 tablespoon olive oil
1 medium sweet red bell pepper, julienned
1 medium sweet onion, halved and thinly sliced
Salt and pepper, to taste
2 tablespoons, plus 2 teaspoons butter, softened
8 Hawaiian rolls, split
8 slices (about 1/3 ounce each) Crystal Farms Pepper Jack cheese, halved
8 small slices fully cooked ham, warmed

1. Sauté pineapple in olive oil in a large skillet over medium-high heat for 1 to 2 minutes or until just caramelized, flipping once. Remove pineapple from skillet with a slotted spoon.
2. Sauté red bell pepper and onion in the same skillet over medium-high heat for 5 to 7 minutes or until tender. Remove from the heat. Season with salt and pepper to taste. Wipe out the pan.
3. Spread ½ teaspoon butter on the outside of each roll half. Warm the same skillet over low heat. Add 2 roll bottoms, butter side down. Layer each with the pepper Jack, ham, and pineapple slice. Top each with about 1 tablespoon pepper-onion mixture and remaining pepper Jack. Cover and cook for 1 to 3 minutes or until bottom is golden brown. (Watch carefully.)
4. Add roll tops, butter side up. Flip sandwiches and cook, uncovered, 1 to 3 minutes longer or until cheese is melted. Repeat steps with remaining sandwiches.

Photo Dairy Farmers of Wisconsin

Tater Tot Nachos (“Tatchos”) with Queso Cheese

Makes 8 to 10 Servings| Recipe courtesy Wisconsin Cheese

1 (28-ounce) package frozen mini tater tots
2 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon garlic powder
½ teaspoon ground cumin
2 cups (8 ounces) shredded V&V Supremo Queso Chihuahua Quesadilla cheese
1 (4-ounce) can diced green chilies, undrained

Toppings: Fresh cilantro, diced fresh tomatoes, and pickled jalapeño pepper slices
6 ounces V&V Supremo Queso Fresco cheese, crumbled (1 cup)
Guacamole

1. Bake tater tots according to package directions.
2. Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the milk, garlic powder, and cumin. Bring to a boil; cook and whisk for 2 minutes or until thickened.
3. Reduce heat to low. Gradually whisk in Chihuahua Quesadilla until melted. Remove from the heat. Stir in green chilies.
4. Arrange tater tots in a serving dish. Spoon cheese sauce over tater tots. Sprinkle with toppings and queso fresco. Serve with guacamole.

Photo: Dairy Farmers of Wisconsin

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